With a few simple steps, your homemade ice cream will be creamy, aromatic, and exactly to your taste.
Measuring quantities with a spoon
No kitchen scale on hand? No problem! Here are our guidelines for tablespoons:
| Sugar – 1 heaping tbsp | 18 g |
| Crema Base – 1 heaping tbsp | 20 g |
| Pistachio/Hazelnut paste – 1 level tbsp | 15 g |
| Vanilla paste – 1 level tbsp | 18 g |
Sugar quantity is a matter of taste
You can't use less sugar – or the consistency and creaminess will suffer. More is always possible: gelato from ice cream parlors often has twice as much sugar as our recipe. How sweet your ice cream becomes is up to you.
Pimp your ice cream
A few ideas to try out:
- Stir caramel sauce into hazelnut ice cream
- Crumble Oreo cookies into vanilla ice cream
- Stir Giotto balls into hazelnut ice cream
- Mix whole pistachios into pistachio ice cream